Name: Rice and Vegetable Salad
Ingredients: 2 pkg. Near East brand long grain and wild rice pilaf, cooked or 8 c. hot cooked rice; 1 1/2 to 2 c. vinaigrette dressing; 1 sweet red pepper, stemmed, cored and cut into thin julienne (may substitute chopped tomato); 1 medium size purple onion, peeled and diced; 6 scallions (green onions), cleaned and finely sliced; 1 c. dried currants (may substitute raisins); 2 shallots, peeled and finely diced (optional); 1 (10 oz.) pkg. frozen peas, thawed and blanched in boiling salted water for 3 minutes; 1/2 c. pitted black olives, finely chopped; 1/4 c. chopped parsley (omit if using Near East rice); 1/2 c. chopped fresh dill or 2 rounded Tbsp. dry; salt and freshly ground pepper to taste

Rice and Vegetable Salad

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Rice And Vegetable Salad is an moderately easy dinner. Made with 2 pkg. near east brand long grain and wild rice pilaf, cooked or 8 c. hot cooked rice, 1 1/2 to 2 c. vinaigrette dressing, 1 sweet red pepper, stemmed, cored and cut into thin julienne (may substitute chopped tomato), 1 medium size purple onion, peeled and diced and 6 scallions (green onions), cleaned and finely sliced, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.